Historical gastronomy
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Historical gastronomy
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Call for Papers: Food in History – Anglo-American Conference 2013 ...

From famine to feast, from grain riots to TV cookery programmes, dieting to domesticity, food features in almost every aspect of human societies since prehistoric times. ...
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UI Libraries launches new crowdsourcing site with culinary manuscript and cookbooks

UI Libraries launches new crowdsourcing site with culinary manuscript and cookbooks | Historical gastronomy | Scoop.it

Calves head hash, dandelion wine, election cake, and West Indies-dressed turtle are just a few of the recipes from the University of Iowa Libraries’ new Szathmary Culinary Manuscripts and Cookbooks digital collection: http://digital.lib.uiowa.edu/cookbooks. Containing thousands of pages and spanning the 1600s through the 1960s, the handwritten cookbooks document culinary history in America and Europe, and how tastes have changed over the years. The do-it-yourself spirit of the housewives, cooks, winemakers, and Girl Scouts who wrote out and compiled the recipes makes the Szathmary collection an appropriate choice to help launch DIY History – http://diyhistory.lib.uiowa.edu – the Libraries’ new initiative that lets users contribute to the historical record by transcribing and tagging primary source documents online. http://diyhistory.lib.uiowa.edu 

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The World on a Plate (bookreview of Bee Wilson's Consider the Fork)

The World on a Plate (bookreview of Bee Wilson's Consider the Fork) | Historical gastronomy | Scoop.it

The history of cookware—and, by association, the history of cooking and how we eat—is a topic as formidable as the history of civilization itself. Few books this side of Paul Johnson's "Modern Times" have turned so much meat into a digestible, entertaining meal. The danger is that one ends up with a series of mezze, tasty but loosely connected facts. In the case of Bee Wilson's "Consider the Fork," the author is blessed with an assemblage of entertaining tidbits and particularly lucid prose.

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Retro recipe: Siennese “Little Horses”, 1937

Retro recipe: Siennese “Little Horses”, 1937 | Historical gastronomy | Scoop.it
It comes from the First Australian Continental Cookery Book (FACCB), the subject of my second paper, which is, in my scholarly opinion, Australia's first Italian cookbook. ... To which she should've replied, how old are you?
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A lesson in Victorian cooking from Mrs Beeton

A lesson in Victorian cooking from Mrs Beeton | Historical gastronomy | Scoop.it

With sales of cookery books across the country soaring, part of the nation's appetite for them is indebted to the young Victorian woman who took it upon herself to pen her...

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An intriguing look at ancient cookery from TIME-LIFE

An intriguing look at ancient cookery from TIME-LIFE | Historical gastronomy | Scoop.it
In looking through my TIME-LIFE Picture Cook Book after all these years I came across their section on ancient grains and other recipes.
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Food historian preserves Lowcountry cooking recipes - The State

Food historian preserves Lowcountry cooking recipes - The State | Historical gastronomy | Scoop.it

Taylor's elevation to Lowcountry cooking icon is an unorthodox story in the sense that he wasn't formally trained in either cooking or history.

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2nd Symposium: Food, Memory & Identity in Greece & in the Diaspora

2nd Symposium: Food, Memory & Identity in Greece & in the Diaspora | Historical gastronomy | Scoop.it
1st Symposium of Greek Gastronomy. Greek Food, Drink, History and Culture ...
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Chefs to write book on history of modern gastronomy

An alliance of some of the top chefs in the world helmed by Spanish chef Ferran Adrià has announced plans to write a book on the history of modern gastronomy, beginning with Nouvelle Cuisine.
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Historical Cooking for Beginners Part 2 - Gentlemanly Pursuits

Historical Cooking for Beginners Part 2 - Gentlemanly Pursuits | Historical gastronomy | Scoop.it
This week's post is Part 2 in GP's Historical Cooking for Beginners series. Please welcome our newest guest writer, Chef Gaston Boudin, Hôtel de Valois “Houde was the head chef at Boodle's, which stood on the same street ...
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Master of Liberal Arts in Gastronomy | Boston University Metropolitan College

Master of Liberal Arts in Gastronomy | Boston University Metropolitan College | Historical gastronomy | Scoop.it
A unique, multidisciplinary program, the Master of Liberal Arts (MLA) in Gastronomy encompasses the arts, the humanities, and the natural and social sciences.
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Kitchen confidential: The taste of history - The Independent

Kitchen confidential: The taste of history - The Independent | Historical gastronomy | Scoop.it

Red-faced cooks stirring cauldrons of stew, oxen rotating on roasting-spits, a boar's head with the inevitable apple in its mouth... English cuisine has never been judged a delicate art.

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19th Century Historical Tidbits: Cutting a Haunch of Venison

19th Century Historical Tidbits: Cutting a Haunch of Venison | Historical gastronomy | Scoop.it
The cooks generally get the blame, but the fault lies mostly with the park-keeper, for want of precaution in killing them. This ought ... During my research for historical novels, I've come across various historical tidbits.
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The Jewish Mama's Kitchen: Authentic Homestyle Recipes

The Jewish Mama's Kitchen: Authentic Homestyle Recipes | Historical gastronomy | Scoop.it
Presented with archival photographs on facsimile notebook pages, this book brings culinary traditions and glimpses of the old world into today's home kitchen. 50 recipes include mouth-watering creations like Honey Roast ...
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What is the Origin of the Word culinary and Cuisine?

What is the Origin of the Word culinary and Cuisine? | Historical gastronomy | Scoop.it
Haute cuisine is the origin of the French mother sauces, which most cooking students must learn early on in cooking school, and the very systematic tradition that French cooking is known for. Haute cuisine was more or less ...
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Michelle Mink's curator insight, August 9, 2013 6:40 PM

always up for a little trivia

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Pavlova – Australian or New Zealand?

Pavlova – Australian or New Zealand? | Historical gastronomy | Scoop.it
Food historians believe the European cooks of the Renaissance used egg-whites, whisked, in several dishes, but it was not until the 18th century that they perfected meringue. Meringue recipes date back to 1782.
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The Old Foodie: The Bounty of Sunflowers.

The Old Foodie: The Bounty of Sunflowers. | Historical gastronomy | Scoop.it
“A very delicate oil, much used in Russian cookery, is expressed from the seeds of the sunflower and is prepared by enclosing them in bags, and steeping them in warm water, after which the oil is expressed; this is actually as sweet as butter.” ...
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Jefferson's winning recipe: Making French food an American dish

Jefferson's winning recipe: Making French food an American dish | Historical gastronomy | Scoop.it

Americans can thank Thomas Jefferson for the introduction of such favorites as french fries, creme brulee, and even that old standby mac and cheese.

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The Ancient Cookery Spice Cinnamon Has A History To Be Used As Medicine For All Sorts Of Diseases | Health Care Articles

Cinnamon is a historical spice, respected and revered.
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Lawrence Norfolk's top 10 seventeenth-century food books - The Guardian

Lawrence Norfolk's top 10 seventeenth-century food books - The Guardian | Historical gastronomy | Scoop.it

But as I read deeper, I realised the early 17th century had been a golden age for English cooking which gloried in such dishes as "Quaking Pudding" and "A Smoothening ...

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Hippocras | Gastronomy Archaeology

Hippocras | Gastronomy Archaeology | Historical gastronomy | Scoop.it
Also spelled hypocras, ypocras, ipocras (and others I'm sure), this was an ancient drink, popular during medieval times as well, very popular at banquets and for medicinal purposes. Hippocras takes its name from the ancient ...
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John Saturnall's Feast by Lawrence Norfolk – review

John Saturnall's Feast by Lawrence Norfolk – review | Historical gastronomy | Scoop.it

Yet there were cooks before either. What was their monument?

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Stumbling Into Historic Cookery

Stumbling Into Historic Cookery | Historical gastronomy | Scoop.it
Anyhow, comparing his reflections on various ancient schools concerning the humours and use of food and comparing that to menus of the time, I could assemble a feast that was both seasonal and ordered.
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Molecular Gastronomy History | Molecular Recipes

Molecular Gastronomy History | Molecular Recipes | Historical gastronomy | Scoop.it
The term Molecular Gastronomy was born in 1992 when an English teacher of cookery, Elizabeth Cawdry Thomas, proposed a workshop in which professional cooks could learn about the physics and chemistry of cooking.
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Old Cookbooks « oxfood

Old Cookbooks « oxfood | Historical gastronomy | Scoop.it
Most of the recipe books aren't actually that helpful for cooking- which goes for classics like Escoffier as well. A lot of the recipes assume you have good cooking skills already, and know a lot of the techniques you'll need for ...
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